日本美食（Japanesecuisine）

日本美食（Japanese cuisine）
1. act lunch:
During the Edo period, the theatre (rest) to eat lunch, so called in the tent lunch box. It is made of small amount and the variety of dishes of food materials throughout, and then fight in boxes, let a person look pleasing to the eye, tastes delicious. This Japanese special lunch box, in the Japanese restaurant, or in the lunch, lunch room station house, is the most popular.
2. sushi:
"Edo Maezushi" is the Kanto region sprinkle vinegar Steamed Rice molded into a can eat the rice and vegetable roll, then apply green mustard (mustard yellow green points), then add the fresh sashimi. They can be found in seafood rich parts of japan. In Kansai, it is a mixture of fish and vinegar, which is squeezed into the mold and extruded to make sushi. This sushi has been used since ancient times
3. beef hot pot:
First, cook beef in a flat pan, then add scallions, konjac and so on. Then add sugar, soy sauce seasoning, wait a moment, and then eat raw eggs. Kanto sauce flavor, Kansai local sweet taste is heavy. The cold winter, one family sitting together to eat Hot pot bustling, representative Hot pot cooking
Tempura 4:
Tempura is a word from the portuguese. From the beginning of Edo, the fish and vegetables were wrapped and fried. Eat with hot sauce or sweet juice. Fried prawns are the most popular among them. Steamed Rice on the shrimp to pour the marinade fried shrimp meal is very popular Home Dishes.
5. eel:
The eel break, steamed, and then poured salty sweet juice with charcoal baked slowly, namely "Roasted Eel on fish". Will roast eel in Steamed Rice is grilled eel". The smell of the roast is three feet long. It is said that eating eel is beneficial to the recovery of strength in summer. The Kansai area is different from the Guandong area, and the cooking methods are different.
Buckwheat noodles: the Kanto region "buckwheat" camp, Kansai area is "noodles", different tastes. Buckwheat noodles are made from buckwheat flour, noodle is made of the two soup are kelp, wooden fish Aochu marinade for basic taste, then add soy sauce. On the surface of add fried shrimp, egg etc.. Tastes varied. Summer, eat will face with heavy color Cold Noodles with Sesame Sauce, eat soup.
Japanese cuisine
I. Hokkaido
1. salmon roe rice: fresh salmon roe with mouth to bite, there is a kind of elastic feeling. The soy sauce, wine slightly marinate salmon seeds poured in on Steamed Rice salmon roe of rice, is the most Hokkaido taste of rice.
2. corn: Hokkaido summer corn is particularly sweet, fresh corn, whether boiled or coated with sweet sauce, fire grilled very delicious
3. Sapporo City Roasted Mutton Hot pot with a center round up long iron barbecue mutton and vegetables, and then stained with soy sauce modulated juice to eat, have a distinctive flavour.
4. Hokkaido coast crab: can eat fresh Hokkaido crab, crab, crab, Taraba crabs crab called flowers throughout the year, the cooking methods vary.
There is a large crab, many famous seafood in Hokkaido, the most eye-catching big crab, Hokkaido cold water products, it was odd, bright red bright red crab foot thick, faceted plate, eight large crab tied up, if extended about two feet long.
This crab called Taraba crabs, because of its large size, the local fishermen and give it a majestic-looking Name: "general crab".
Stand in the case neatly placed with no less than four, fifty crab array beam claw arrested a red helmet, just like a bunch of Liang, the soldiers humiliated.
Vendors cuanduo: it's in need of aquatic products in Hokkaido, is also very difficult to eat in Japan, only Hokkaido has the good stuff, now this stunner already not much, 8000 yuan a catty but not expensive!
This is rich in the southeast of Hokkaido Peninsula square room big crab, still there every September "crab Festival" of the protagonist, a day later, I do not know how many people died of abdominal "general".
Squid silk 5, Hakodate City: just catch the squid washed shred, ginger and other spices used on the juice soak, then with chewy taste, very good.
6, along the coast of the Hokkaido sea urchin: June - August, from Hokkaido coast from south to north, can taste the sea urchin sushi and sea urchin rice.
7, ice cream: Hokkaido's dairy products are very rich, you can enjoy the use of fresh milk from all parts of the milk of ice cream.
Two. Northeast flavor
1, Yamagata, Yamagata Prefecture in buckwheat buckwheat origin, the famous Japanese national buckwheat noodles. December is the most delicious season for buckwheat noodles. If you have the chance, you must try it!
2, Aomori Pollack fish offal and miso soup sauce stewed dishes, eat all fever.
3, Akita County fish juice into the sea of Japan to the Hot pot to catch fish, seasonal vegetables cooked Hot pot in the light of the fish sauce!
The new 4 meters, Akita County of the volume of the new rice rolled in crushed bamboo stick, charcoal grilled chicken stew, then. This is one of the typical local cuisines in the northeast.
5, hungry cattle in early Meiji Yonezawa in Yamagata Prefecture, British people eat Yokohama beef in Yonezawa, that taste good, so the name "mieze cow", and thus known throughout the country, can be made of boiled beef and beef Hot pot.
Dongfeng three taste
Always rise:
In Tokyo, which has concentrated around the world, there are snacks that have been popular with local people since the Edo period. Thanks to the fertile Kanto Plain, which offers high quality food ingredients, all the flavors are very rich!
1, Tokyo Shenchuan GaiFan
Originated in the Edo period, Shenchuan fishermen bring fresh clams, vegetables and miso soup boiled together, and then poured into the rice to eat, this is a very representative flavor package!
2, Ibaraki County catfish
In the freshwater lake fishing fish, except sashimi (raw fish), can also be grilled fish and other food Hot pot.
3, Naka Izu, west of the Izu catfish Restaurant
In the Izu clean grown catfish light taste sweet mouth, either dry or pickled or grilled catfish, catfish meal taste sweet made of incomparable beauty.
4, Chiba County sardine rice and vegetable roll
Sardines will cut into rice and vegetable roll this is Chiba County, only some local flavor dishes.
5, according to Minami Izu kader for cooking
The cuisine originated from the breakfast eaten by fishermen on the shore in winter.
This is a hot pot served with fish, seaweed, vegetables and homemade mixed sauce.
Four Mid East China Sea
Since the East China Sea is rich in marine products, it has many delicious seafood. It has many local specialties in the central city of Nagoya in the East China Sea. They are well-known throughout the country.
Sauce chicken, Nagoya, 1:
It tastes delicious on fried chicken pieces filled with sweet red sauce.
2, Nagoya City, "Lang cakes":
"Lang cakes" is Nagoya's famous cakes, rice cake like taste and sweetness is just its characteristic.
3, characteristic chicken of Nagoya city:
The food is to use local chicken and Chinese tail piece of the chicken and Nagoya chicken made into mating.
Five, Japan Shin Etsu flavor
This paper has called Japan "Xinzhou is rich in local delicacies, formed a unique flavor dishes. On the other hand, it is the Hokuriku rich and famous seafood.
1, Hokuriku region the crab
The representative of the crab flavor of japan. A sashimi, grilled crab, crab pot and other food.
2, Nagano mustard
The roots of mustard grind into mustard sauce and are delicious when used with sushi. The leaves also can mix cold dishes for food.
3, the Ishikawa County bream cuisine
The wedding banquet on an bream sashimi.
4 、 chestnut soup in Nagano Prefecture
Six, local flavor
Kanto Cooking: think of the Kanto cuisine, suddenly thought of the so-called "Kanto cooking.". It is clear soup, cook some fish or meat pulp pulp made from string food. Usually, the soup is kelp soup, or dried fish soup, on the content of a black eye, fish plate, gold egg, pills, lobster rolls, Korea vegetable rolls, bamboo roll, there are other non processed products, like letinous edodes, diced radish block, kelp roll, tofu, konjac. Of course, with sauce.
But the taste and cooking methods in Taiwan are quite different from those in Japanese cooking. But in the cold winter, hot food and hot soup, a delicious, is really a very good enjoyment.
The wind of a most memorable Oden is a winter internship, because it is in the frozen fish factory, there will be a lot of minced fish minced pork, chopped the sapwood himself to hit into a slurry, he made some fish plate, Alan and balls, in cook kelp pork soup, sauce mix yourself some: a sweet sauce, chili sauce, but the Japanese ship mechanic said they would use wasabi sauce (Washami) when the sauce, the point about Washami, then dip a mayonnaise and sweet sauce, is delicious.
finely sliced raw fish
Sashimi is a kind of sashimi, and sashimi is irreplaceable in Japanese cuisine. It is the judge
Is a sushi restaurant an important criterion for being authentic?. Exquisite cuisine sashimi is very much, such as some varieties of salmon is not frozen, otherwise the meat was destroyed, and live to flounder in the low temperature chilled one or two hours after the taste will be good.
Seafood sashimi Sushi
Features: Japanese cuisine
Ingredients: fresh seafood, snapper, salmon, tuna, shellfish, seaweed, radish, cut into uniform filaments, condiments: green mustard, Japanese soy sauce
Recipe: put the seafood on the rice
Japanese deep-fried bean curd
Features: Japanese home cooking
Ingredients: plate tofu or Zhonghua pot tofu
Production: put water, soy sauce, mirin, ginger juice, sugar boil spare (tofu juice). Hot pot tofu cut into 8 pieces (1 pieces) with low gluten flour, oil is heated to 140 DEG C, dipped in flour with pan fried until golden pot, put in the dish, put a little vine mud pour over the tofu tofu juice, add a little sea Tess can be eaten by a drop of water will be arranged on a plate of sushi thinly.
Yakiniku
Features: Japanese barbecue
Raw material: beef
Production: 1-3 seconds in the burning beef put the plate, food will be added to other seasonings.
okonomiyaki
Features: Japan often eat snacks drinks
Ingredients: wheat flour, egg, potato, onion, pork, shrimp, squid, seaweed soup.
Production: wheat flour, sweet potato soup pot add stir well, into 1, turning from time to time, adding seaweed
Lamian Noodles
Features: Japanese daily food, very good taste.
Material: Hand-Pulled Noodle, stock and other
Production: first, put the soup cooked, this is a key
Hand-Pulled Noodle unsuccessful, cooked noodles, add the soup, with material.。